Best 7 Easy Candied Sweet Potatoes For Now And Later Recipes

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**Indulge in Sweet Potato Delights: A Medley of Candied Sweet Potato Recipes**

Sweet potatoes, a vibrant and naturally sweet root vegetable, take center stage in this delectable collection of candied sweet potato recipes. Embark on a culinary journey that showcases the versatility of this beloved ingredient, whether you seek a classic candied treat, a savory side dish, or a wholesome breakfast option. Each recipe is carefully crafted to highlight the sweet potato's unique flavor and texture, resulting in an array of dishes that cater to diverse tastes and preferences. From the crispy-on-the-outside, tender-on-the-inside candied sweet potatoes to the savory and tangy sweet potato fries with garlic and herb seasoning, these recipes promise an explosion of flavors that will tantalize your taste buds. And for those seeking a nutritious start to the day, the sweet potato breakfast hash with eggs and avocado offers a protein-packed and satisfying meal. With step-by-step instructions and helpful tips, these recipes empower home cooks of all skill levels to create delectable candied sweet potato dishes that will become family favorites.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CANDIED SWEET POTATOES



Easy Candied Sweet Potatoes image

These taters are quick and easy and very yummy. The hardest part of the recipe is getting DH to peel the potatoes!

Provided by Secret Agent

Categories     Yam/Sweet Potato

Time 20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

6 ruby sweet potatoes, peeled and sliced 1/3 inch thick
zest of one orange
juice of one orange
1/4 cup light brown sugar
2 tablespoons white sugar
3 tablespoons unsalted butter
1 pinch salt
1/2 cup miniature marshmallow (or as much as you like)

Steps:

  • Layer the sweet potato slices in a buttered microwave and oven proof casserole dish with a lid.
  • Add the zest, juice, sugar, butter and salt, stir and cover and microwave for about 5 or 6 minutes or until the potatoes test done.
  • Just before serving top with marshmallows and bake in a 400* oven until the marshmallows are the color you like.

QUICK AND EASY CANDIED SWEET POTATOES



Quick and Easy Candied Sweet Potatoes image

This can be put together the night before, and then placed in the oven with your turkey, ham, or whatever to heat.

Provided by pansregnig

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 (29 ounce) can sweet potatoes, drained and quartered
1/2 cup brown sugar, firmly packed
1/2 cup butter, melted
1/2 teaspoon salt
1/4 cup water

Steps:

  • Place potatoes in a buttered 1 1/2 quart casserole.
  • Combine brown sugar, butter, salt, and water; heat to dissolve sugar. Pour brown sugar syrup over sweet potatoes.
  • Bake at 375F, basting frequently until bubbly.

CANDIED SWEET POTATOES



Candied Sweet Potatoes image

A delicious, sweet version of candied sweet potatoes.

Provided by Dj

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 40m

Yield 12

Number Of Ingredients 6

4 pounds sweet potatoes, quartered
1 ¼ cups margarine
1 ¼ cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  • Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
  • In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
  • Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  • Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 56.6 g, Fat 18.9 g, Fiber 5 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 293.4 mg, Sugar 31.8 g

CANDIED SWEET POTATOES



Candied Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

3 pounds sweet potatoes
6 tablespoons butter
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/4 cup peach liqueur, like Schnapps
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup orange juice
1 lemon, juiced
1/2 orange, sliced

Steps:

  • Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

EASY CANDIED SWEET POTATOES - FOR NOW AND LATER!



Easy Candied Sweet Potatoes - for now and later! image

Ours is a 2 person household. My roomie is my Pops (since Mom's passed) and he putters around all day til I get home from work, then we have dinner together. To keep him active and involved, I try to make things that he can pull from the freezer and put in the oven, thereby "cooking dinner" for me, which makes us both feel great....

Provided by Shelia Baker

Categories     Potatoes

Time 2h

Number Of Ingredients 2

1 free day
YOU WON'T BE STUCK IN THE KITCHEN ALL DAY, BUT THIS IS A LENGTHY PROCESS--FIX IT ONCE & EAT 6 TIMES, THOUGH...HOW AWESOME IS THAT???

Steps:

  • 1. You will need: •Sweet Potatoes (you can make one or six or more, but try to get firm, blemish-free spuds) • Butter or margarine, in stick form, straight from the freezer (or at least really, really cold, so it slices better) •Sugar (allow about 1/8 cup per potato) •Cinnamon (maybe 1 teaspoon per potato) •Baking sheet lined with a Silpat or parchment paper (or waxed paper or foil or whatever you have handy to make cleanup easy!) •Aluminum foil pan(s) for freezing, if you're making more than one potato. Plan on one pan per potato per meal •Lids or foil to cover pans with, for freezing •Non-stick cooking spray •Permanent marker to mark the pans with the date & contents (and reheating instructions, if you like) •Sharp knife(s) (I always have 2 knives-a longer one for slicing, and a paring knife for peeling) •Cutting Board
  • 2. What to do... •Pick a day that you have a few hours of free time •Wash your potatoes and pat dry •Turn the oven on to 400 degrees •Arrange your potatoes on the baking sheet. Leave enough room between them, if you're doing more than one, for good airflow. I find as long as they're not touching, they do best. •Slide them into the oven and bake until each one has juices oozing out (see why we cover our baking sheet?? :)) This should take a good hour, maybe more, depending on how many you're baking. •Take a nice glass of something to drink outside and enjoy some you-time. The potatoes will take care of themselves for a while. If you're a Type A person, run some errands or mow the lawn. You've got some time to kill here. •When they're all good and done (yes, if you must, you can stick a fork in them to check..lol), pull them out and let them sit on a heat-proof trivet or something (I leave mine on top of my stove) until they cool. You want them cool enough so that they don't melt your butter pats.
  • 3. •Go do laundry. Or garden. Or read a book...it's going to take awhile for these babies to cool properly. Now for the "candy" part. (and the messy part, too!) •Pull a bowl out of the cupboard for mixing sugar & cinnamon in, one that you can hold in one hand comfortably and still fit the other inside it to mix the ingredients. My go-to bowl is a Corelle cereal bowl. •Add sugar & cinnamon to it, in the above ratios for however many potatoes you're doing (or do what I do: dump some sugar in the bowl until it looks like enough and sprinkle cinnamon over that "sugar mountain" until the top is covered). Stick your hand in the bowl and give it a good mix, making sure that you work the bottom of the bowl because the cinnamon tends to "hide" under the sugar and you won't know that it's unmixed until you start using it. You know it's all good when you can no longer tell where the sugar stops and the cinnamon starts. Set aside. (PS: I call this stuff "candy sand", but I'm weird that way. Call it whatever you like, but make sure you have enough!) •Lay out your pans and spray each one with non-stick spray. •Bring your cooled potatoes to your working area. Gather your knives and cutting board.
  • 4. •Working with one tater at a time, use your longer knife and slice enough off each end to remove the root and pointy parts. You shouldn't ever need to lop off more than an inch here. •Eyeball your victim and decide how many equal sized slices you can get out of it (between 1/2" and 1" thick is best--more or less than that and you have issues later, trust me). Shoot for ¾" thick slices and start cutting. You want the long knife so that you don't have to "saw" the short blade through the thicker part of the potato, which will destroy your slices. •Pick up each slice, carefully so it doesn't break on you, and slide your "peeling" knife under the skin of the potato. Rotate as you peel (kind of like peeling an apple) and when you've gotten the whole ring of peel removed, discard it, and lay the potato slice in your foil pan. •Do this with each slice you've made. You might run out of real estate in your pan if you're using small pans-no worries, the slices are stackable. Just try to keep them "offset" so that you can get butter and "candy sand" on some portion of each slice. • After all your potatoes are peeled and panned, wash up!  You do not want to be handling sugar & cinnamon with tater juice/mush on your hands. Your fingers will stick together like they've been super-glued!
  • 5. •Ok, now that our hands are clean and dry again, haul out the butter from the freezer or fridge, and using your slicing knife, carve it up. You want thin slices here-no more than 1/8" thick. Seriously. It's enough. •Place a slice of butter on each potato slice. I can get enough slices from one stick of butter to do 6 or 7 pans of potatoes. Yes, really. •Wash up again. Butter and sugar are great together, just not stuck to your fingers while you're trying to work. •Remember back to your childhood and playing in the sandbox. I hope you played in the sandbox or this part of the explanation's not going to make much sense to you. •Grab your sugar bowl and hold it close to the pan you want to start with. Take a fistful of sand-I mean sugar/cinnamon-and let it run from the bottom of your fist over the potatoes, right over the butter pats, trying for a nice even layer. It'll feel just like the sandbox days, trust me! Any that gets down between the slices is going to make the best "sauce" later, so don't fret when it doesn't stay where you put it. •Repeat for each pan.
  • 6. •This is a good point to mention: A) I usually make 6 potatoes at a time, which gives me at least 6 foil pans of potatoes for the freezer (sometimes 7, depending on how the slices come out), which is 6 side dishes I don't have to "fix" later. For ALL this I use maybe 1 cup of sugar and probably a tablespoon of cinnamon, and one stick of butter, as mentioned before, so it's not as sweet as you may first think. And B) if you're worried the first time out about having enough sugar to go around, use a measuring cup to scoop out even amounts, and sprinkle those over your potatoes. If you have sugar left over, go around again. I'm pretty sure you can't get too much of this stuff on there ...sidebar complete...now back to the directions: •Wash the sugar off your hands and lid up your pans (or cover with foil if that's what you prefer). Mark each one with the date and contents. •Stack them in the freezer and when you need an easy, tasty side dish, pull one out. •Remove the lid or foil. •Slide it into the oven alongside whatever protein you're serving that night and leave it alone for an hour. The potatoes will be hot and the "candy" will be set, and there will be a nice syrup in the bottom of the pan that you can drizzle back over the potatoes once they're on the plate. •Enjoy! (and remember to accept all the compliments gracefully)

CANDIED SWEET POTATOES



Candied Sweet Potatoes image

My town is known as the Yam Capital of the United States. These candied sweet potatoes go well with baked ham or roasted turkey.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 5

3 pounds sweet potatoes
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, cubed
1/4 cup corn syrup

Steps:

  • Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil; boil gently 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , While potatoes cool, preheat oven to 375°. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11x7-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. , Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally.

Nutrition Facts :

CLASSIC CANDIED SWEET POTATOES



Classic Candied Sweet Potatoes image

This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!

Provided by MICHELLERENE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h50m

Yield 8

Number Of Ingredients 5

6 yellow-fleshed sweet potatoes
½ cup butter
1 cup packed brown sugar
½ cup water
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
  • Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
  • Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Nutrition Facts : Calories 294 calories, Carbohydrate 47.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 415.2 mg, Sugar 33 g

Tips:

  • Choose the right sweet potatoes: Look for firm, smooth potatoes with no blemishes or bruises. Avoid any potatoes that are soft or have cracks in the skin.
  • Prepare the sweet potatoes properly: Scrub the potatoes well under running water to remove any dirt or debris. Then, pat them dry with a paper towel.
  • Use a sharp knife to cut the sweet potatoes: This will help to prevent the potatoes from becoming mashed or ragged.
  • Coat the sweet potatoes evenly with the sugar mixture: This will help to ensure that they are evenly coated with the glaze and that they cook evenly.
  • Roast the sweet potatoes at a high temperature: This will help to caramelize the sugar mixture and give the potatoes a crispy exterior.
  • Keep an eye on the sweet potatoes while they are roasting: They can burn easily, so it is important to check on them frequently and remove them from the oven as soon as they are tender.

Conclusion:

Candied sweet potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover sweet potatoes. With just a few simple ingredients, you can easily make candied sweet potatoes that are sure to be a hit with your family and friends.

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